Mud Pie II

Mud Pie II

Debbie Rowe 0

"This is an ice cream pie that is so good it will make you sit up and kiss your mother-in-law!"

Ingredients 5 h 45 m {{adjustedServings}} servings 684 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 84.8g
  • 27%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine chocolate wafer crumbs and melted butter. Press the mixture into the bottom and partially up the sides of a 9-inch springform pan.
  2. To Make Caramel Sauce: In a saucepan, combine 1/2 cup sugar and 3 tablespoons water. Cook over low heat, stirring constantly, until sugar is completely dissolved. Increase the heat to medium and bring the sugar syrup to a boil; stop stirring at this point. While the syrup is boiling, brush down the sides of the pan from time to time to prevent sugar crystals from forming--use a clean pastry brush dipped in a mug of cold water.
  3. Continue boiling without stirring until the syrup turns a light amber color. Remove the pan from the heat, and stir in the hot cream. Continue stirring, over low heat if necessary, until all for the caramel is dissolved into the cream. Stir in 4 tablespoons butter or margarine, and set aside to cool slightly. Pour warm caramel sauce over the crust. Freeze until firm, about 30 minutes.
  4. To Make Espresso Fudge Sauce: Combine chocolate, cocoa, 4 tablespoons butter, and espresso in a saucepan. Stir over low heat until smooth. Add 3/4 cup sugar and corn syrup; increase heat to medium, and stir until the sugar dissolves. Increase heat until the sauce reaches a low boil. Cook without stirring until the mixture thickens, 12 to 15 minutes. Remove espresso fudge sauce from the heat, and cool to room temperature. Pour 1 cup of the sauce over the frozen caramel layer, and return the crust to the freezer. Keep remaining sauce just warm enough so that it remains pourable.
  5. Spread the softened ice cream over the caramel layer. Return pie to the freezer until firm, about 1 hour. Pour the remaining fudge sauce over the ice cream layer; freeze until firm, about 2 to 3 hours. Wrap a hot wet towel around the springform pan for about 2 minutes, then remove the sides of the pan.
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Reviews 17

  1. 20 Ratings


This is such an awesome recipe! I did some simple modifications and it was a hit at Thanksgiving (The proof was in all of the leftover pumpkin pie that year!) First I used a store bought espresso I found in the coffee section of my supermarket. Then because I love macadamia nuts, I chopped them and spread them over the caramel layer. I also use two different ice cream flavors- chocolate and coffe, and I spread more of the espresso sauce in between those layers. Finally I top it off with more of the chopped macadamia nuts and serve it with whipped cream. Make sure you cut the slices thin because this is rich- but absolutely heavenly!!

House of Aqua

I wanted to make this recipe for a few reasons. First, I loved that it was labor intensive and completely from scratch. Second, the last review is a few years old and there is no photo of this recipe yet. I pretty much followed the recipe as written. For the chocolate cookies, I used Oreos, which I chopped finely in my blender. The caramel sauce turned out nice and creamy. For the fudge I realized I was out of Karo syrup as I was making it so I made a homemade verision. The espresso fudge is amazing, don't substitute or leave out the espresso! For the vanilla ice cream, I made homemade vanilla ice cream using a David Lebovitz recipe. On top of the last fugde layer on top of the ice cream I added Godiva 85% chocolate shavings then I piped on homemade whipped cream and added cherries. Turned out fantastic!


Maybe Im not as advanced as the other cooks who have rated this recipe. Though the finished product tasted outstanding, the process was not easy. I melted my spatula into the caramel sauce and had to re-do that part. I forgot how hot the stuff was so when I put water in the pan I had to throw out, it splattered all over and burned my toes! I know that mistake was purely do to my haste. The part Im still not sure of is the last layer of fudge sauce over the ice cream. It solidified before I could spread it over the whole pie. Also, when I went to cut the pie, the top layer of fudge stuck to my knife instead of the pie. Maybe I didnt freeze the ice cream long enough and cool the fudge off enough. I hope that helps the next cook. I still recommend the recipe cuz no matter what it looked like served up, I was sooooooo tasty!